Best 3 Potato Pea And Egg Salad With Some Sneaky Cauliflower Recipes

Indulge in a symphony of flavors with our delectable Potato, Pea, and Egg Salad, a classic dish elevated with a secret ingredient - cauliflower. This delightful salad offers a delightful harmony of textures, combining the velvety softness of potatoes, the vibrant sweetness of peas, the protein-rich goodness of eggs, and the subtle crunch of cauliflower. Served with a tangy mayonnaise dressing, this salad is perfect for potlucks, picnics, or as a refreshing side dish. Additionally, discover variations such as the zesty Potato, Pea, and Egg Salad with Lemon and Dill, the creamy Potato Salad with Bacon and Chives, and the hearty German Potato Salad with Vinegar and Bacon. Each recipe provides step-by-step instructions, making it easy to whip up these culinary delights.

Let's cook with our recipes!

FAUX POTATO SALAD

Faux Potato Salad image

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 medium head cauliflower, broken into florets
1 medium carrot, chopped
2 hard-boiled large eggs, chopped
4 green onions, chopped
1 celery rib, chopped
1/4 cup pitted green olives, halved lengthwise
1/4 cup thinly sliced radishes
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle., In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY CAULIFLOWER EGG SALAD

Creamy Cauliflower Egg Salad image

Reminds me of potato salad.

Provided by OMARILYN

Categories Salad Vegetable Salad Recipes Cauliflower

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 large head cauliflower, cut into small chunks
4 hard-cooked eggs, or more to taste - chopped
1 cup creamy salad dressing (such as Miracle Whip®)
2 stalks celery, diced
4 green onions, chopped
¼ cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

Place cauliflower into a microwave-safe bowl, cover, and cook in microwave oven until tender, about 7 minutes. Uncover and cool for 5 minutes.
Stir eggs, creamy salad dressing, celery, green onions, sour cream, apple cider vinegar, sugar, salt, and black pepper in a bowl until thoroughly combined. Mix cauliflower into dressing. Chill at least 1 hour before serving.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 15.4 g, Cholesterol 158.9 mg, Fat 16.4 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 460.1 mg, Sugar 10.2 g

GINNY'S CAULIFLOWER AND PEA SALAD

Ginny's Cauliflower and Pea Salad image

A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Provided by Ginn

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 13

Ingredients

1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
¼ cup bacon bits
½ cup grated Parmesan cheese
1 cup shredded reduced-fat Cheddar cheese
1 cup light mayonnaise
1 (8 ounce) container reduced fat sour cream
1 tablespoon prepared mustard
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g

Tips

Use a variety of textures and colors. This will make your salad more visually appealing and interesting to eat. For example, you could use waxy potatoes, green peas, and red onion.
Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing.
Season the salad to taste. Add salt, pepper, and other herbs and spices to taste.
Chill the salad before serving. This will help the flavors to meld and make the salad more refreshing.

Conclusion

Potato, pea, and egg salad is a classic summer dish that is easy to make and always a crowd-pleaser. By following these tips, you can make a potato, pea, and egg salad that is both delicious and nutritious.